Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities
2020 · Poultry Science · 75 citations
https://doi.org/10.1016/j.psj.2019.11.013
T
Ting Wang
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21
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Ting Wang is an academic researcher from Sichuan Academy of Forestry. The author has contributed to research in topics: Animal Nutrition and Physiology & Animal Virus Infections Studies & Virus-based gene therapy research. The author has an h-index of 16, co-authored 31 publications.
ORCID: 0000-0003-2999-8436Papers by this author
worksEffects of Capsaicin on Growth Performance, Meat Quality, Digestive Enzyme Activities, Intestinal Morphology, and Organ Indexes of Broilers
2022 · Frontiers in Veterinary Science · 32 citations
https://doi.org/10.3389/fvets.2022.841231
Effects of yeast hydrolysate on growth performance, serum parameters, carcass traits, meat quality and antioxidant status of broiler chickens
2021 · Journal of the Science of Food and Agriculture · 26 citations
https://doi.org/10.1002/jsfa.11386
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